ORANGE PORK CHOP W/RHUBARB COMPOTE

What you will need:
FOR THE PORK CHOPS:

1 tbsp. Cracked Black Peppercorns

1.5 tsp. grated Orange Zest

1 tbsp. fresh Thyme Leaves

1/8 tsp. Salt

1 tbsp. Vegetable Oil

6 Pork Chops

FOR THE RHUBARB COMPOTE:
3 tbsp. Balsamic Vinegar
2/3 c. Brown Sugar

3/4 tsp. grated fresh Ginger

2 c. frozen or fresh sliced Rhubarb

Directions:
FOR THE CHOPS:

Combine pepper, zest, thyme, and salt. Rub pork with mixture. Heat oil in skillet and cook chops over medium heat until springy when touched, and with a hint of pink in the center, about 5 minutes each side for a 3/4 inch chop.

FOR THE RHUBARB COMPOTE:
Combine vinegar, sugar, and ginger in a saucepan and bring to a boil. Add rhubarb and return to a boil and simmer until rhubarb is tender, about 1 minute. Drain rhubarb thoroughly and set aside. Simmer remaining liquid until slightly thickened and reduce to about 1/2 cup (125 mL). Stir in reserved rhubarb and cook until compote is of desired consistency; cool.

Store refrigerated for up to 2 weeks. Serve warm or at room temperature.

Makes 1 cup (250mL)

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